John Paul Kimes

9.4

Absolutely sublime example of the skill of a vintner to tame and tease the best out of a rugged grape. — 3 days ago

Fenn Ratcliffe

9.2

Paired amazingly well with Cacio e Pepe. — 3 years ago

Kirs

9.6

Yaaaaaasssss — 3 years ago

Pablo

9.1

Super smooth for a Cab Franc—was quite surprised. But later learned it’s 100% destemmed, which makes sense. It’s really delicious. Earthy. Paired well with wagyu, baby potatoes, a corn cacio e pepe dumpling, and did not overpower a selection of nigiri. — 4 years ago

Mette Kyed

9.1

Vineria Bandita, Napoli — 13 days ago

Al Shikoh

9.3

medium golden hue, watery rim; white florals, quince, poached pear, almond, beeswax; medium body, 14% ABV, creamy texture, intense flavors with excellent persistence; made from blend of 45% Malvasia, 25% Tocai Friulano, 30% Ribolla Gialla; nicely complimented homemade Cacio e Pepe — 21 days ago

Ceccherini Cristiano

9.3

270 days maceration
Multidimensional
Quite unique
From nectarines, white plums
Coriander, white pepper
Aromatic, ginger
So much more
Long after taste
Tannic
It needs food to be fully enjoyed
I bet it 'd be good with acacio e pepe or even better on a carbonara — 3 years ago

with Mauro, francesco and 1 other

Riccardo Arrigoni

8.9

Stermá atipico, molto speziato, frutto coperto dalle spezie. Cumino, spezie dolci, pepe. Quasi un pinot nero. Bevibilita serbevolezza scorrevolezza. — 18 days ago

Chris MacLean

9.1

Fresh and funky. Good with Tuscan pork. — 3 years ago

with Sarah

Jack Badavas

9.0

Paired with eggplant parm. Killer pinot out of Santa Barbara! — 4 years ago